- 1/2 cup butter
- 1/2 cup flour
In a heavy bottom sauté pan, melt butter over medium high heat. Using a wire whisk, add flour, stirring constantly until the flour and butter are well blended and bubbly. Do not brown. You must continue whisking during the cooking process, as flour will tend to scorch. This classical style roux is popular in Creole cooking and will thicken three cups of stock to a sauce consistency.
Copyright 1994, Chef John D. Folse, CEC, AAC. All rights reserved. From his book "Plantation Celebrations." Photographs by Ron Manville of YUM, Inc. Reprinted with permission.
Guide to Louisiana and Creole Cuisine
- New Orleans: Our Cuisine
- Dooky Chase's Star Chef
- Graham Kerr's "Low-Fat Tuesday" Recipes
- Interview: Chef John Folse
- Chef John Folse's Tomato Basil Pie
- Chef John Folse's Cane River Pound Cake
- Lafitte's Pepper Seared Lamb Chops
- Roux's of the Game: Mardi Gras Recipes
- Commander's Palace Restaurant Recipes
- Mardi Gras and Fat Tuesday
Modified March 2007